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Ice Cream & Frozen Desserts: Formulating for Success

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4/18/12 2:00 pm to 4/18/13 EDT
Contact: Jamie Tunison


Today’s consumers consider ice cream and related products to be affordable luxuries…treats worth the cost and the calories. But the products must provide what they promise. To deliver on flavor, labeling claims and promises of indulgence, each and every ingredient must be considered carefully.

On April 18, 2012, from 2:00 to 3:00 pm ET, Dairy Foods will explore recent innovations in ice cream and related frozen desserts. This will be complemented by presentations from “Tharp & Young On Ice Cream,” columnists in Dairy Foods who will provide tips on formulating with innovative ingredients, as well as manufacturing issues that every processor faces. Tharp & Young are world-renowned ice cream technology experts, who together represent more than 100 years of academic and industrial experience. Their quarterly columns have been appearing in Dairy Foods for 13 years.

Can't attend live? Register to view the webinar on-demand!

Webinar Schedule:
Jim Carper, Dairy Foods’ Editor sets the tone for this webinar with a review of some of the most innovative ice cream products introduced in the past year, focusing on the ingredients and technologies that brought them to fruition.
Steven Young, Ph.D., owns a multi-disciplined technical and marketing consulting firm with specialized interest in ice cream, as well as processed dairy foods and dairy-based ingredients.
Bruce Tharp, Ph.D., owns a technical and scientific consulting business with a strong focus on the ice cream industry, everything ranging from practical operational matters to quality assurance activities.


Sponsored by:

Foss Richmond Baking StanPac Palsgaard



Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

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2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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